Chili Scallion Oil Food

NOODLE SALAD WITH CHICKEN AND CHILE-SCALLION OIL

Steps:

• For chile-scallion oil:
• Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes. Let cool; transfer oil to a jar.
• DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill.
• For noodles and assembly:
• Cook noodles in a large pot of boiling water according to package directions; drain. Rinse noodles under cold water, then shake off as much water as possible.
• Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat. Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.
• DO AHEAD: Noodles can be cooked the night before. Toss with 1 teaspoon oil; cover and chill. Store noodles with chicken; store vegetables and dressing separately.

SCALLION OIL

Steps:

• Wash and trim scallions. Bring large pot of water to a boil. Have a large bowl of ice water nearby. When water boils, add salt, when it comes back to the boil, drop in half of the scallions and blanch for 10 seconds. Remove scallions from water with tongs and drop in ice bath. Plunge remaining scallions for 10 seconds and drop into ice water. When scallions are thoroughly chilled, drain them and squeeze dry. Roughly chop the blanched scallions. Place scallions in blender. Add 1/4 cup oil. Puree scallions, stopping frequently to scrape down sides of blender, until coarsely pureed. Add rest of oil and whirl until well blended. Pour mixture through a coarse sieve into a bowl, then pass again through a fine sieve. Use as garnish. Will hold 2 to 3 days.
• Make sure to choose very fresh, very green scallions for the best flavor and color.

CHILI-SCALLION OIL

Steps:

• In a large pot, combine pepper flakes, garlic, scallions, ginger, and corn or peanut oil; heat, over medium low, until bubbly (225-250 degrees F); let simmer 15 minutes then allow to cool.
• Store in a tightly covered glass or plastic container at room temperature.
• If using any (or all) of the variations, add them before cooking.

CHILE-OIL NOODLES WITH CILANTRO

Steps:

• Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
• Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
• Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.